Photographer: Burris, Ken
Publish Date: 2008-11-01
Yield: about 4 cups
Total Time: 3 hours 10 minutes (including chilling time)
Prep Time: 10 minutes
To Make Ahead: Cover and refrigerate for up to 1 week.
Unlike cranberry sauce, a relish involves no cooking. Here, plump raspberries add a juicy freshness, while crystallized ginger provides sweetness and warmth. It is best served cold. Hold the mayo on your post-holiday sandwichesuse this relish instead for a real treat.
- 1 12-ounce package fresh cranberries
- 1/2 cup granulated sugar
- 1/2 cup crystallized ginger, minced, (choose soft nuggets over disks, if possible)
- 3 cups raspberries, (2 pints), fresh or frozen (not thawed)
- Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and crystallized ginger. Gently stir in raspberriesit's fine to crush some of them. Cover and refrigerate for at least 3 hours to let the flavors combine.
Per 1/4-cup serving: 58 calories; 0 g fat (0 g saturated fat, 0g mono unsaturated fat); 0 mg cholesterol; 15 g carbohydrates; 0 g protein; 2 g fiber; 2 mg sodium; 53 mg potassium
Exchanges: 1 other carbohydrate
Carbohydrate Servings: 1
- Degree of Difficulty
- Special Health Consideration(s)
- Low Calorie
- Low Carb
- Low Sat Fat
- Low Cholesterol
- Low Sodium
- Heart Healthy
- Healthy Weight
- Seasons & Occassions
- Food Processor
- No Cook
- Dish Type(s)
- Sauces, Sweet
- Side Dishes
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.